Mix flour and salt in medium bowl.
Cut in shortening, using a pastry blender until pieces are the size of small peas.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and the pastry almost leaves the side of the bowl (add 1 to 2 teaspoons more water if necessary).
Gather pastry into a ball.
Shape into flattened round on lightly floured surface.
Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Let pastry dough soften slightly before rolling it out.
Roll pastry dough into circle 2-inches larger than upside-down 9-inch glass pie plate using a floured rolling pin.
Fold pastry into fourths; place gently in pie plate.
Unfold and gently ease into pie plate, pressing firmly against bottom and sides. Trim overhanging edges of pastry 1 inch from rim of pie plate.
Heat oven to 375°F.
Place bottom pie crust in 9-inch glass pie plate. Press firmly against sides and bottom.
In a large bowl, gently mix apple pie filling ingredients; spoon into crust-lined pie plate.
Cover with second pie crust; decorate as desired.
Sprinkle with 1 tbsp. of sugar.
Bake 15 minutes.
After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Bake an additional 30 to 40 minutes or until apples are tender and crust is golden brown.